Kaltbach-Le Gruyère(AOP)瑞士凱爾巴許半硬質乳酪

口感層次：外皮乾燥具黑色格菱紋路，內芯顏色為金黃的小麥色，質地緊密堅實而有彈性，天鵝絨般細膩的口感，味道溫和富有奶香、果香和堅果香氣，熟成的乳酪香味強烈而獨特，帶有一絲土質味。

賞味方式：直接享用或磨碎加在沙拉、蔬菜或義大利麵，或是將凱爾巴許(Kaltbach)乳酪煮軟，沾馬鈴薯、火腿、香腸和麵包就是美味的乳酪鍋（Ｆｏｎｄｕｅ），再搭配果香馥郁清爽的白酒更添風味。或是比利時啤酒（藍比克Belgian Lambic），單一麥芽威士忌（single malt scotch）都是絕佳組合。

保存方法：開封後，請將乳酪以保鮮膜或防油紙包好冷藏保存，避免水份流失而降低口感和風味。

Kaltbach Le Gruyère is an epic AOP Swiss cheese attentively made from silo-free raw cow’s milk in the gruyere region of Switzerland. The fruity-tangy gruyere is matured for a year, 3 months in the cheese dairy, and then transferred to the sandstone caves of Kaltbach to develop the hallmark brown rind. This is a robust and deeply full flavoured cheese with evenly-balanced undertones of fruit and nuts and lingering after-taste without bitterness. It has a crumbly body with an occasional crystallization. This genuine classic tastes delicious with gougères, apple pie, risotto and shaved atop salads. Try pairing the cheese with wines such as Cabernet Franc, Late harvest Riesling, bock, stout, Belgian Lambic, single malt scotch for a great combination. Kaltbach Le Gruyere has won many international awards including bronze and gold at the 2014 World Cheese Awards.

The Kaltbach caves are located on the edge of the Wauwiler Moos area in the canton of Lucerne. Kaltbach means “cold river”, which refers to the topography surrounding this magical place. Deep under Mount Santenberg, the caves consist of sandstone from the upper sea molasse which rivers transported to the Central Plateau around 20 million years ago. It is this sandstone, together with the unique climate in the labyrinthine underground complex that makes the caves so suitable for the storage and aging of high quality cheeses. A cave has been used in Kaltbach to age cheese since 1953. The special climate of the cave gives rise to a specialty cheese. It’s where our cave-master has gained incomparable experience, and you can taste this experience in every single Kaltbach cheese.